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Thai Red Curry with Asparagus and Tofu


1 tbsp. peanut oil (canola or vegetable oil works too)
14 oz. extra-firm tofu, pressed for 30 minutes, cut into triangles
1-13.5 oz. can light unsweetened coconut milk
1/4 c. red curry paste
3/4 c. vegetable broth
2 tsp. soy sauce
1 tbsp. light brown sugar
1 medium red bell pepper, thinly sliced
1 lb. asparagus, tough ends removed, cut into 1-inch pieces
cooked rice or rice noodles, lime wedges, and cilantro leaves for serving



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